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Dissolve salt into the measured glass of warm water. Pour over the bowl of masa harina slowly, stirring as you go.

Mix until combined; smooth but not sticky. Knead/press into a ball. Cover, and let rest for as long as you can wait 30 minutes to 2 hours.

Lay out a few (2 to 3) sheets of parchment paper and fetch that nifty casserole dish or pyrex to help you press out the dough.

Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab a heavy bowl and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment, viola.

Cook for two minutes on each side in an non-greased frying pan (cast iron is best). Set aside and begin to stack ‘em up.

Does anyone know if the brand P.A.N. Precooked White Maize Meal flour is an adequate substitute for "masa harina"? I live in South America, and while there are many brands of corn flour, most of them don't work for Mexican corn tortillas.

The editing for this recipe is terrible! From one page to the next the measurements don't agree; and, is hot water or warm water to be used? Did anyone read this before it was printed? Really sloppy editing.

Out of curiosity, why does it need such a long 30 min-2hout resting time? Nearly all the other corn tortillas i've made calls for 5-10 min resting time. The longer the rest, the better the result?Ta! =)

Masa harina is the finely ground flour made of corn that has been TREATED WITH LIME (aka calcium oxide - not the fruit). Finely ground corn flour does not act the same as masa harina (which I found out the hard way). It has a totally different consistency and will fall apart when you try to make a thin tortilla out of it.